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Broccoli soup

Broccoli soup

Serves 3

Cooks In20 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 115 6%

  • Fat 4.4g 6%

  • Saturates 0.7g 4%

  • Sugars 3.8g 4%

  • Salt 0.2g 3%

  • Protein 13.1g 26%

  • Carbs 5.1g 2%

  • Fibre 6.2g -

Of an adult's reference intake


  • 1 clove of garlic
  • 2 sticks of celery
  • 400 g broccoli
  • ½ a bunch of fresh mint
  • olive oil
  • 1 litre organic chicken or vegetable stock
  • ricotta cheese

Recipe From

Jamie Magazine

By Kate McCullough


  1. Peel and finely chop the garlic. Trim and roughly chop the celery and broccoli.
  2. Pick the mint leaves, then finely chop most of them, saving a few baby leaves to garnish.
  3. Heat a splash of oil in a pan, then soften the garlic and celery for about 2 to 3 minutes, then add the broccoli and stock.
  4. Continue cooking for another 5 minutes, then blitz with a handful of mint in a food processor.
  5. Season and serve, then crumble over the ricotta and scatter with the reserved mint leaves.

Watch the video: How to make healthy Broccoli Soup Indian version with mild spice. Come cook with us